Spaghetti Aglio e Oliva with Sun-Dried Tomatoes

Ingredients

• 200 g spaghetti
• 2 tbsp extra‑virgin olive oil
• 3 garlic cloves
• 1/4 cup sun‑dried tomatoes (packed in oil)
• 1/4 cup fresh basil leaves
• 1/4 tsp red pepper flakes(optional)
• 2 tbsp parmesan cheese, grated(optional)
• to taste salt

Instructions

1. 1

   Bring a large pot of salted water to a boil, add the spaghetti and cook al dente according to package instructions (about 9‑10 minutes). Reserve 1/2 cup of pasta water, then drain.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1‑2 minutes until fragrant, being careful not to brown the garlic.

3. 3

   Stir in the sun‑dried tomatoes (including a splash of their oil) and cook for another minute. Add the cooked spaghetti, toss to coat, and pour in a little reserved pasta water to create a light sauce.

4. 4

   Remove from heat, stir in the fresh basil and grated parmesan (if using), season with salt to taste, and serve immediately.